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Pork with Prunes and Apricots
Serves 6
1.2kg roast leg pork
1 tablespoon olive oil
2 onions, cut into wedges
3 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
¹/
³
cup orange juice
¹/
³
cup tomato passata
½ cup chicken stock
1 tablespoon tomato paste
150g pitted prunes
100g dried apricots
1. Place pork into slow cooker. Heat oil in a
large non-stick frying pan. Cook onions for
2-3 minutes or until softened. Add garlic,
cumin and coriander and cook, stirring for
30 seconds.
2. Add to slow cooker with remaining
ingredients. Cover and cook on HIGH 4
hours or LOW 6-8 hours.
3. Transfer pork to a plate, cover with foil and
stand for 10 minutes before slicing.
4. Serve pork with sauce and steamed cous
cous.
Dhal
Serves 6-8
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
¼ cup tomato paste
4 cups red lentils
2 cups vegetable stock
4 ½ cups water
2 x 400g can chopped tomatoes
3 baby eggplants, roughly chopped
salt to taste
1. In a large frying pan, heat oil over medium
heat. Add onion and garlic and cook, for
2-3 minutes or until onion is softened.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes. Place in slow cooker.
3. Rinse lentils in water, until water runs
clear. Put in slow cooker with remaining
ingredients, except salt and stir well to
combine all ingredients.
4. Cook on HIGH 1-2 hours or LOW
4-5 hours.
5. Season to taste, serve hot.
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